Braised Lamb Shank Recipe

Season and dust

Pat the lamb shanks dry with paper towels. Season all over with the kosher salt and freshly ground black pepper. Lightly dust each shank with the all-purpose flour, shaking off any excess; this helps with browning and slightly thickens the braising liquid.

Brown the shanks

Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat. Add the olive oil and butter and let the butter foam. When shimmering, add the lamb shanks (work in batches if needed so they are not crowded). Brown on all sides, about 6–8 minutes total per shank, until well caramelized. Transfer browned shanks to a plate and set aside.

Sauté vegetables

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add the chopped garlic and cook 30–60 seconds until fragrant.

Add tomato paste and herbs

Stir in the tomato paste, dried thyme, and crushed rosemary. Cook for 1–2 minutes, stirring constantly, to caramelize the tomato paste slightly and develop flavor. Add the bay leaves.

Deglaze with wine

Pour in the red wine to deglaze the pot, scraping up the browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and reduce by about half, approximately 3–5 minutes.

Add stock and return shanks

Add the beef stock and, if needed, up to 1 cup water so the liquid comes about two-thirds up the sides of the shanks but does not fully submerge the bones. Return the browned shanks to the pot, nestling them into the liquid and vegetables so the cut side faces down. Bring to a gentle simmer on the stovetop.

Oven braise

Cover the Dutch oven with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is very tender and falling from the bone, 2 to 2 1/2 hours. Check after 90 minutes: if liquid has reduced too much, add a few tablespoons of stock or water. Rotate shanks halfway through for even cooking.

Reduce sauce and adjust seasoning

Carefully transfer the shanks to a warm plate and tent with foil. Skim off excess fat from the surface of the braising liquid. Place the pot on the stovetop over medium-high heat and simmer the sauce until slightly reduced and glossy, about 6–10 minutes. Taste and adjust seasoning with salt, pepper, and optionally 1 tsp brown sugar or honey if the sauce is too acidic. Stir in 1 tsp red wine vinegar or lemon juice to brighten flavors.

Serve

Return the shanks to the pot to coat with sauce, or plate individually and spoon the sauce and vegetables over each. Sprinkle with chopped fresh parsley. Serve immediately with mashed potatoes, polenta, or buttered egg noodles.